Wednesday, July 19, 2006

Mini Quiche Recipe

These quiches can be cooked in advance and kept in the refrigerator to be reheated when required. Reheat them in the oven rather than the microwave so that the pastry stays crisp. They make great finger food.

Makes 18 mini quiches.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

Divide grated cheese and ham evenly between pastry cases.Spoon about one tablespoon of egg mixture into each pastry case.Bake for about 20-22 minutes, or until quiches are golden and puffed. If you intend to reheat the quiches, reduce the baking time by about two minutes. This will prevent the quiches from overbrowning when reheated.

This recipe is really easy and very fun to make My daughter and I made them for her 12th birthday party and some how hers turned out better than mine...Anyway this is a fabulous recipe and I thoroughly enjoyed making them....

My daughter is allergic to onion so instead we used a chinese vegetable called Bok-choy and I was wondering if they would of tasted too diffrent If I had used onions?

these are wonderful! i made some this evening for a birthday drinks party and they went down brilliantly. i wanted to thank you for the recipe. i made the original recipe, as well as some with corn and shallots added, and i also made some with asparagus and goat's cheese.

Hello!I just made the quiches..but the bottom came out slightly burnt. Did i have to line the muffin tray?? cos all I did was lightly grease it. Also i could see bits of the egg like scrambled egg on the top.Iv obviously done something wrong.Please help cos Im trying this out for my daughters 1st bday which is in 2 wks. This is just a trial.

I love this recipe, I found it around a year ago. I now have to make them for all celebrations and I can't tell you how many times I have had to give out your recipe. We recently had a multicultural day in our little town in Northern Sweden and I had to make something from where I come from (Australia) so I made 60 mini quiches and they were a huge success.

Regarding the slightly burnt quiches: we don't line our muffin tray. Are you using a fan-forced oven? If not, you could try moving the quiches to a higher position in the oven (away from the bottom element). Or you could slightly reduce the cooking time or temperature.

Make sure you beat the egg and cream mixture really well so that the egg is thoroughly combined with the other ingredients. You could beat the eggs on their own first, before beating them with the cream, onion, nutmeg, salt and pepper. This should prevent any distinct bits of uncombined egg in the quiches.

Hi, We have made this recipe and varieties of it a number of times. Also in different size tins... smaller ones etc. I just play with the cooking time a little and watch more carefully with the smaller size.

hi im 14 in high school and i cooked them for a prac exam and they worked beautifully they got me an A im so happy. And they tasted great too. My mum said to live her one but when i walked out to lunch everybody pigged out living only half for mum. But we ate tht anyway.

These are fabulous, I made them for 4 young men in their 20's who were repairing my roof and they raved about them!Had to whip up another batch they enjoyed them so much. The first time I made them I combined all the ingredients by mistake, i.e. put in the ham and cheese with the egg mixture and they still came out beautifully. Thanks

These look great, I'll give them a try next week...In France, we put plain pastry, it does make a small difference, but I guess they'd still taste wonderful with puff pastry. Also works great with leaks (just "melt" them a bit with butter, low heat, and lid)!

The way you have pictured your food items is great! My husband and I will be celebrating our 1st Wedding Anniversary and we have saved the topper from our wedding cake. We will be sharing it with a few neighbors/friends but need some appetizers to serve with it. Great tips and pics. Can't wait to try this!! Thanks!

hello! i just made 3 dozens of these mini quiches in mini muffin trays, and its absolutely delicious! will definitely make more for friends in the future.i substituted plain cream with whipping cream as i couldnt find any in my local supermarkets, would the result differ had i used plain cream?thanks in advance <3

I want to make a meatless version and was thinking of goat cheese and roasted red pepper. Do I still put the cheddar cheese in it as well or am I substituting it with the goat cheese? Thanks for recipe... I am hosting a baby shower and looking forward to making these!

Hi - I have been making mini quiches for years and now and I am always asked for my recipe. I use slightly cook bacon pieces instead of ham, shallots or spring onion instead of normal onion (this also gives a bit of colour) and add parmesen cheese and tasty or cheddar. The two cheeses gives it a much tastier outcome. I also sometimes add asparagas and slice cherry tomatoes too. Happy eating!

I use this recipe all the time for parties, morning teas and for just a nice easy lunch. My husband and son love them...I do too. I use chives instead of onion, I prefer the colour and taste. I like all the different combinations of ingredients you can try, including chicken and corn, smoked salmon and others I have mixed together. They have always worked!

I made this recipe as one of the finger foods at a wedding reception and it was fantastic. I made all sorts of versions including vegetarian and it was a hit. I froze them a week prior with no problems at all. I have also found it works just as well as a family size quiche.

Hi there. I would leave them in the freezer no longer than a month but in my house they never last that long frozen! If you are planning on freezing the quiches remember not to cook them completely. Just approximately 3/4cooked and then when you are reheating them in the oven they will be perfect in colour and crisp. Hope this helps.

I made these for Christmas and everyone loved them. I made them ahead of time and froze them until we were ready to eat them (reheating at 350F until warm). Next time I'll try this recipe with some different fillings.

Wow,these were so easy and delicious. I made them to use up ingredients as we're moving house but they were all eaten in less time it took to make them! I only had skim milk (not cream) and they still turned out perfect. I used 1 non stick muffin tin (fits 12) and 1 6 muffin silicone tray. Both trays were fine, silicone ones were a little less brown but equally crunchy. Thanks very much, these will a new addition to my recipe collection..

Haven't made these yet but they look delicious. I'm getting married in a month and a half and to keep costs down we are having a relaxed party at our flat instead of a formal reception. These will be perfect!! I have read everyones comments and ingredient variations so plan to make plenty of these in a variety of different flavours - so there should be something to suit everyones tastes. Am sure they will all be eaten!! But first will test it out on the kids i nanny. Thanks for a great recipe.

Hi all. Just thought I would add another comment now that I have done some experimenting.I found some sun-blushed, slow roasted tomatoes with garlic and oregano. I drained them and chopped them up - then added some fresh mozzarella in place of the grated cheese. YUMMY!!!

These are great! I used filo instead of puff. I made the 1st recipe, as well as the mushroom with fetta and the salmon ones! Amazing, they look great and taste even better! They were super easy to reheat as well. I used shallots in them all as well as onion, just to add some colour. Thanks for another FANTASTIC recipe!

thanks for this recipe and the photos. I made 60 of these in smaller muffin tins. I used spinach, onion feta and a slice of cherry tomato on top. however I did experience a little problem, my puff pastry puffed up a lot and these ended up looking sort of funny. On the second batch I re-rolled the pastry and they didn't puff so much. Anyway the party guests loved them!I took the left over dough and filling and made one larger one for my neighbor...she was very pleased.

I have made these Mini Quiches but with this recipe:-125gm grated Edam Cheese,125gm bacon,3.TBS Cream, 1.Egg. 1tsp.French Mustard. Salt and pepper to taste.Spoon About 1Tbs. into Pastry cases, place in pre-heated oven 210c or 190cfan forcedfor20-22mins

Thank you for your fabulous site, I am not the most confident cook so your pictures and detailed instructions are fantastic. I have made the quiches twice - they were easy and tasty. The pictures gave me the confidence to try something new.

Made these for a baby shower and they were great! I used ham, fresh spinach and cheddar cheese. Lots of filling options with these if you feel like being creative. Thanks for sharing a wonderful recipe. I've become a big fan!

These are divine! I'm taking some to work tomorrow for morning tea but my hubby keeps buzzing around eating them hehe I've done two batches of ham + onion and one of mushroom + feta. Thanks Amanda + Debbie, everytime I make one of your recipes they come out perfectly! :)

I make these on a regular basis using baby spinach, feta and topped off with finely grated fresh Parmesan on top.Have served them at a high tea as well as for dinner with a side salad. So simple and quick to make. Great reheated as lunch the next day. Love this recipe!! Thankyou ladies :-)

I have to add to the multitude of comments. I make these for every occasion now that are so yummy and easy to make. I just finished making about 6 batches for my sons upcoming 1st birthday. So glad i can freeze them and get a headstart on my preparations.

Hi all i have made several diff versions of these and always frozen left overs and as said just reheat in oven not mic we love pancetta mushrooms and shallots i dont get to freeze them much as they go so fast but if i make a huge batch im rite